Milk Rice with Cinnamon

Ingredients

• 1 cup rice
• 1 cup cold water
• 1 teaspoon salt
• 1 quart of hot milk
• 1 tablespoon cinnamon
• 2 or 3 tablespoons brown butter

Method

1. 1

   Place rice and water in saucepan, bring to a boil, reduce heat and cook very slowly over low heat.

2. 2

   When water has disappeared, add a cup of milk at a time stirring occasionally till the milk has been used in the rice, this takes about 3/4 hour.

3. 3

   Pour cooked rice in pyrex or casserole dish.

4. 4

   Sprinkle cinnamon over top and pour melted, brown, butter over top.

As published

This recipe was extracted from Waldensian cookery (1957), page 33. The excerpt below is the record exactly as published.

MILK RICE WITH CINNAMON 1 cup rice 1 cup cold water 1 teapsoon salt 1 quart of hot milk 1 tablespoon cinnamon 2 or 3 tablespoons brown butter Place rice and water in saucepan, bring to a boil, reduce heat and cook very slowly over low heat. When water has disappeared, add a cup of milk at a time stirring occasionally till the milk has been used in the rice, this takes about 34 hour. Pour cooked rice in pyrex or casserole dish. Sprinkle cin- namon over top and pour melted, brown, butter over top. Serve while hot. Serves 12. —Mrs. Pete Meytre RISOTTO Y, cup butter or margarine 1 cup uncooked rice 14 cup grated Parmesan cheese 4g cup Marsala wine Y, teaspoon saffron 44 cup finely chopped onion 3 cups quick chicken broth, or chick- en broth 1 teaspoon salt

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